Fish fillet and corn sauce ()

1. 1

   Cook rice (however you like to cook your rice)

2. 2

   Defrost fish, cut into medium pieces, and marinate with salt and pepper to taste

3. 3

   Mix together flour and corn starch.

4. 4

   Heat oil (coconut is the healthiest for frying I believe) and beat egg in the meantime.

5. 5

   Dip fish in egg, and coat in flour/starch mixture.

6. 6

   Repeat if you're missing spots or want a heavier batter.

7. 7

   Fry a few pieces at a time, about 5 minutes each side.

8. 8

   Should come out nice and golden brown!

9. 9

   (or deep fry if you want legit results)

10. 10

    Bring creamed corn to a boil (add water if it evaporates too much).

11. 11

    Slowly pour in remaining egg and mix gently, so egg ribbons form in the liquid.

12. 12

    Plate rice, add fish, pour sauce on top and garnish with some scallions.

* Per serving · 4 servings · Values may vary.

No additional tips available.